2 c. boned white chicken meat
1 c. cooked rice
1 can cream of chicken soup
3/4 c. mayonnaise
1/4 c. celery, diced
1 tbsp. + 1/2 tsp. lemon juice
1/2 tsp. salt
3 hard boiled eggs, chopped
1 can water chestnuts, diced
1/2 c. slivered almonds

Mix all together and top with 1 cup plain corn flakes to which you add 1 tablespoon melted butter and the slivered almonds. Bake at 375 degrees for 30 minutes. Can be frozen and cooked later, do not cook prior to freezing.